Conjugated linoleic acid (CLA) refers to a group of polyunsaturated fatty acids that exist as positional isomers and stereoisomers of conjugated dienoic octadecadienoate (C18:2). The double bonds of CLA are in the positions of 7,9; 8,10; 9,11; 10,12; 11,13 and the three-dimensional geometric combinations of cis and/or trans configurations.1,2 CLA is found in foods such as beef, lamb, and dairy products derived from these ruminant sources3-6 and ranges from 2.9 to 8.9 mg/g fat.7 The isomers in foods are, in descending order: c9, t11-CLA (also called rumenic acid); t7, c9-CLA; 11,13-CLA (c/t); 8,10-CLA (c/t); t10, c12-CLA; and other, minor isomers.4,8,9 In addition, CLA is present in human blood, tissues, and milk, and is derived from a diet including certain fat-containing foods of ruminant origin.10 Studies showed that increasing dietary CLA led to increases in the CLA content of plasma,11,12 adipose tissue,13 and milk fat14 in humans.
CITATION STYLE
Park, Y. (2005). Conjugated linoleic acid and cancer. In Nutrition and Cancer Prevention (pp. 503–518). CRC Press. https://doi.org/10.1007/978-1-60761-627-6_12
Mendeley helps you to discover research relevant for your work.